• PATRONS: Did you know we've a chat function for you now? Look to the bottom of the screen, you can chat, set up rooms, talk to each other individually or in groups! Click 'Chat' at the right side of the chat window to open the chat up.
  • Love Gotmead and want to see it grow? Then consider supporting the site and becoming a Patron! If you're logged in, click on your username to the right of the menu to see how as little as $30/year can get you access to the patron areas and the patron Facebook group and to support Gotmead!
  • We now have a Patron-exclusive Facebook group! Patrons my join at The Gotmead Patron Group. You MUST answer the questions, providing your Patron membership, when you request to join so I can verify your Patron membership. If the questions aren't answered, the request will be turned down.

Grilled peach is smokey

Toggle sidebar
Barrel Char Wood Products
T

Thig

NewBee
Registered Member
Aug 2, 2014
52
0
0
Georgia, USA
I made a grilled peach melomel Sept 2014 and after adding Super-Kleer in Dec 2014 it cleared perfectly. I sweetened in June 2015 with more honey and it clouded back up. It has been 6 weeks now and has not even started to clear up. I don't want to strip too much flavor by adding Super-Kleer again, do I just wait it out? It has a great smokey flavor so I thought about leaving it cloudy and calling it "Smokey Peach Melomel."
 
S

Squatchy

Lifetime GotMead Patron
Lifetime GotMead Patron
Nov 3, 2014
5,542
261
83
Denver
You may find it better to add your fining ingredients after you make all of your additions to avoid this happening. Have you cold crashed it?
 
T

Thig

NewBee
Registered Member
Aug 2, 2014
52
0
0
Georgia, USA
Squatchy said:
You may find it better to add your fining ingredients after you make all of your additions to avoid this happening. Have you cold crashed it?
Click to expand...

Yeah I realized I should have waited on the fining. This being only my second mead/melomel I didn't realize adding more honey would cloud it back up. And no I have not cold crashed. I don't have refrigerator space available for that at the moment. I am in no hurry to bottle it so when I have some of my wine moved I will try cold crashing it to see what happens. Thanks.
 
T

Thig

NewBee
Registered Member
Aug 2, 2014
52
0
0
Georgia, USA
Just an update to this thread, I finally cold crashed this for 2 weeks at about 40 degrees. It cleared very nice. I had read that cold crashing probably would not help but glad I tried it.
 
You must log in or register to reply here.
Barrel Char Wood Products

Viking Brew Vessels - Authentic Drinking Horns

Top Bottom